This clean eating Instant Pot lentil curry recipe offers minimal prep time and a “set it and forget it” approach to dinner.
I’m starting a new branch of my business in October. I’ll be teaching live, plant-based cooking classes. I’ve been experimenting with different recipes and this is one of the recipes I really enjoyed. I haven’t decided if it will be one that I teach yet, but I’m certainly having fun experimenting!
WHY YOU SHOULD MAKE THIS RECIPE:
- It’s a “one-pot-meal” if made in an Instant Pot.
- It’s a “fix-it-and-forget-it sort of dish because the IP does all the cooking for you!
- It also has a ton of healthy veggies that you don’t even know are in there.
HEALTH BENEFITS OF THIS RECIPE:
- Lentils – They have tons of soluble fiber which helps lower cholesterol and stabilize blood sugar. Also a great source of plant-based protein.
- Carrots – Lots of vitamin A and antioxidants.
- Celery – Tons of vitamins and minerals!
- Sweet Potatoes – Lots of vitamin A, C and B vitamins.
- Yellow Onions – B vitamins, fiber and folic acid.
- Coconut Milk & Oil – Good sources of vitamin C and E as well as several of the B vitamins. They also contain calcium, iron, selenium and magnesium.
- Curry – Aids in digestion and helps with inflammation thanks to the turmeric.
WHAT TO PAIR THIS WITH:
YOU MIGHT ALSO ENJOY THESE CLEAN EATING LENTIL RECIPES:
CLEAN EATING INSTANT POT LENTIL CURRY RECIPE:
This delicious curried lentil dish is wonderful served with a side of whole grain toast or whole grain naan for a complete, plant-based protein.
- 2 tbsp. coconut oil
- 2 cups sliced carrots
- 1 cups chopped celery
- 2 cups chopped sweet potatoes
- 2 cups chopped yellow onion
- 1 tbsp. curry powder
- 1 tbsp. garlic powder
- 1 tbsp. turmeric
- 1 tsp. ground ginger
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground cinnamon
- 1 1/2 cup dry brown lentils
- 2 cups vegetable broth
- 15 oz. can coconut milk
- 28 oz. can diced tomatoes (no sugar added)
- 1 tbsp. lemon juice
- 1/2 lb. baby spinach leaves
- 1 cup fresh cilantro for garnish
Place the coconut oil in the IP insert and press the Saute button. Allow the oil to warm.
Add the carrots, celery, sweet potatoes, and onions into the oil and saute until the onions become translucent.
Stir in the spices and then finally, the lentils, stirring well to combine.
Turn off the IP to stop the sautéing.
Pour in the vegetable broth, coconut milk, dice tomatoes and lemon juice.
Place the lid securely on the pot and close the vent.
Press the Manual button and adjust time to 8 minutes.
Allow for a 30 minute natural release. Then open the valve in spurts, rotating it between open and closed, to keep liquid from spraying out. This can take a few minutes to completely release the remaining steam.
Once the steam has been completely released, remove the lid and stir in the spinach while the lentils are still hot. It will take a few minutes of stirring, but the spinach leaves will wilt.
Serve topped with fresh cilantro.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.